Description

There’s something quietly magical about beet salads. Maybe it’s the jewel-toned beets, glowing like rubies on the plate, or the way they pair so effortlessly with creamy, salty feta and the crisp bite of cucumbers. This Beet Salad with Feta, Cucumbers, and Dill is the kind of dish that feels both rustic and refined—a nod to classic Eastern European flavors, but with a refreshing, summery feel that’s perfect for warm days.

This salad reminds me of summers at my grandmother’s house, where we’d spend long afternoons helping her harvest vegetables from the garden. She always had a special way with beets—boiling them until tender, slipping off their skins, and letting them cool on the counter while she gathered fresh dill and cucumbers from the backyard. By dinner, she’d have a vibrant beet salad on the table, and we’d all dig in, chilled forkfuls of tangy, earthy goodness melting away the heat of the day.

Now, I’ve added a few modern touches—like a squeeze of fresh lemon and crumbly feta—to give this salad a brighter, tangier twist, while still keeping the spirit of that old-world simplicity. Whether you’re making this as a light lunch, a vibrant side for grilled meats, or part of a picnic spread, it’s bound to win over even the most beet-wary eaters.

Ingredients

Scale

4 medium cooked beets, peeled and diced

1 large cucumber, diced

1/4 red onion, thinly sliced

1/3 cup feta cheese, crumbled

2 tablespoon fresh dill, chopped

2 tablespoons olive oil

1 tablespoon lemon juice

Salt and pepper, to taste

Instructions

Step 1: Prep your beets.
If you’re using fresh beets, go ahead and boil them until fork-tender (about 40–45 minutes), then run them under cold water and peel the skins— they should slip off easily. If you’re short on time, feel free to use store-bought, pre-cooked beets.

Step 2: Dice and slice.
Chop your beets into bite-sized cubes. Dice the cucumber and slice your red onion thinly. I like to soak the onion slices in cold water for 10 minutes to take away a bit of that harsh bite—it softens the flavor beautifully.

Step 3: Mix the magic.
In a large mixing bowl, combine the beets, cucumber, red onion, dill, and crumbled feta. Don’t be afraid to get a little messy here—the colors blend in the most gorgeous way.

Step 4: Dress it up.
Drizzle with olive oil and lemon juice. Toss gently to coat everything without breaking up the beets too much. Season with salt and freshly ground black pepper to taste.

Step 5: Chill and serve.
This salad tastes best after it’s had a little time to sit and chill in the fridge. Give it at least 15–30 minutes to let the flavors meld. Serve cold or at room temperature.

Notes

Feel free to adjust the lemon juice or dill to taste—some like it extra tangy, others prefer a milder flavor.
If you don’t have red onion, try green onions or shallots for a slightly different flavor.